Orange Chia Cake
For the Orange Chia Cake
1 tbsp chia seeds (12 g)
½ cup water (120 ml)
1 cup buckwheat flour (125 g)
½ cup ground almonds (40 g)
1 tsp baking powder
1 tsp vanilla powder
½ tsp salt
3 tbsp unsweetened applesauce (60 g)
⅓ cup + 1 tbsp maple syrup (110 g/80 ml + 1 tbsp)
Zest from 1 big orange (about 1 tbsp/5 g)
Juice from 1 big orange (about ½ cup/120 ml)
1 tbsp coconut oil, melted
For the Chocolate Frosting
1 tbsp cacao powder
1 tbsp maple syrup
½ - 1 tbsp water
Soak the chia seeds in the water for 5-10 minutes.
Preheat oven to 180 degrees Celsius/ 355 degrees Fahrenheit.
Mix all of the dry ingredients well together.
Mix unsweetened applesauce, maple syrup, orange zest, orange juice and coconut oil and the soaked chia seeds in a separate bowl.
Add the dry ingredients to the wet. Make sure you mix everything together really well.
Pour the batter into a lightly ceased 20x20 cm baking dish and bake the cake for 30-35 minutes. The cake should feel firm and a toothstick should come out clean of the middle when done.
To make the chocolate frosting, add all ingredients together in a bowl and mix. Pour over the cake when it is cooled down.